I'll second that. While I wouldn't take it straight, I dig J Wray Overproof. It has a wonderful banana/fruity smell, and adds a great edge to many cocktails/punches. Recently I made the Appleton Estates punch with one fifth each or Appleton V/X, Coruba and J Wray Overproof, which I heartily recommend. It brings the FUNK

W&N is what it is, a strong white Jamaican rum. It isn't called for & so does not 'fit' tiki recipes but it is a distinctive product that can work well in other cocktails... pour with a light touch & it goes a long way.

Most of these bottles were received as hostess gifts. I have awesome friends.

That's bloody brilliant.

Alas, I've been doing it exactly backwards: I'M the rum snob that comes 'round bearing the good stuff.

At any rate, I like the idea of doing a menu for my home bar. My wife and those whom I've offsprung will roll their collective eyes in unison, but that's just a side benefit. So, basically, I'm swiping this idea.

Inventory-wise I have -- and since I am going strictly off-memory here, like they say on C-SPAN "I reserve the right to revise and extend my remarks." -- the following, in the order in which I remember it:

Here are the 53 different rums & rhums I currently have in my collection. I don't have any friends so I have to buy them myself, but on the up side I get to drink them myself! I've run out of storage space since I have many other spirits besides rum, don't have a bar and try to keep my collection discrete, so further additions will require deletions. As you can see I have stocked up on a few of my favorites that are no longer distributed in the states. I'd like to buy a few more of the Lemon Hart 151 "New Label" while it is still available since nearly every drink I make uses it but that would be difficult for my wife to accept so donations are welcome!

My supply has really refined itself lately. I hope to refine it even further when a few undesirables finish up (the Bacardi's, Don Q, and Seven Tiki). I do like to keep one spiced rum hanging around, but not sure which one deserves the spot.

Thanks to tips from many of you I've gradually built up to something like this. Besides the obvious ones - the El Dorados, Hamiltons, Coruba - the rums I've really been surprised by are the Plantation White, which is now my go to white, and the Barbancourt, which is going fast as I keep making Port au Prince's.